Red Wine and Wild Mushroom Sauce →

This is a delicious, rich, umami-laden sauce that is made for beef….filet mignon, porterhouse, rib-eye, flank steak, etc. Your choice. Enjoy!

4-6 servings

Ingredients:

• 2 tablespoons. olive oil

• 1 small onion chopped

• 1 small tart green apple unpeeled, chopped

• 1 celery stalk, chopped

• 3 garlic cloves, chopped

• 1 750 ml bottle Cabernet Sauvignon or other dry full-bodied red wine

• 1 cup ruby or tawny port

• 1 cup beef stock

• 3 sprigs of fresh thyme, or a ½ teaspoon dried thyme

• 5 tablespoons butter

• 1 lb. assorted wild mushrooms wiped clean, stemmed and sliced (shiitake, crimini, oyster, beech, etc. I often use 1/3 shitake and 2/3 crimini.)

• 2 tablespoons minced shallots

• 1 tablespoon Dijon mustard (optional)

• ½ teaspoon cornstarch mixed in a tablespoon of cold water (optional

Directions:

1. Saute the first 5 ingredients.

2. Add the wine, thyme, port and beef stock and cook over medium-high heat until reduced to about 1 ¼ cups.

3. Strain through a medium wire mesh strainer, pressing down the vegetables to extract as much flavor and juice as possible, and season to taste with salt and pepper.

4. In a separate pan, melt 2 tbs butter and sauté mushrooms and shallots until golden brown

5. Add wine reduction to the mushrooms and bring to simmer.

6. Remove from heat and whisk in 3 tablespoons butter and the Dijon.

7. If you want a slightly thicker sauce, whisk the cornstarch and water to create a smooth slurry and slowly whisk it into the wine sauce. Bring sauce to a simmer to thicken and remove from heat.